Norddeutscher Lloyd Bremen (1901) · The Menu Museum

The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

On this menu 26 dishes

Klare Ochsenschwanz-Suppe

Nuova Scotia Lachs, Montreuil Art

Lammbraten, Minz- Sauce, Schnittbohnen

Kalbsnieren diable

Blatterteig-Pastete nach Seemanns Art

Kapaunbraten. Aprikosen. Kopf Salat

Pudding nach Franklin

Vanille und Pistazien Rahmeis

Bunte Schüssel

Obst

Nachtisch

Kaffee

Clear ox-tail soup

Nuova Scotia salmon a la Montreuil

Roast Lamb

Mint Sauce

Sliced Beans

Calf's kidneys al la diable

Vol-auvent a la mariniere

Roast capon. Apricots. Lettuce salad

Pudding a la Franklin

Vanilla and Pistachio ice cream

Assorted Pastry

Fruit

Dessert

Coffee